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Definitely order from the menu addendum, where four entrées-including two steaks, the pork chop and the seabass-are listed in a separate scrap of paper. The seabass might just be the best seafood dish on a street that also includes the beloved Walt's Wharf. The first bite has the pleasurable crackle when a piece of fish is properly cauterized to crispness in a hot pan. Everything else on the plate was just as indispensable, from the soft, homey goodness of the puréed cauliflower that became the textural foil to the acid of the tarragon-roasted tomatoes and wilted spinach that balanced the richness. Sandwiches like the meat loaf and the grilled cheese with short rib read as if they're actually entrées stuffed between bread. The short rib, by the way, is seen again in big chunks that are mixed with sour cream and beef gravy to coat twirly egg noodles for a stroganoff that arrives hot and fuming steam like Krakatoa. And then there's the fried Brussels sprouts, an appetizer that will, once and for all, negate the healthiness of the once good-for-you veggie with bacon, the sprouts' bitter edge transformed into an addictive, browned sweetness.